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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Appetizers, Breads 8 Servings

INGREDIENTS

1 lb Frozen bread dough
1 Egg, beaten
1/2 c Grated Parmesan cheese
7 oz Sliced pepperoni
8 oz Mozzarella cheese, shredded
1/2 t Dried oregano

INSTRUCTIONS

1997    
Thaw dough and allow to rise according to package directions.  Turn out
dough onto a lightly floured surface. Roll/press dough into a  large
rectangle (approximately 15" by 12"). Combine egg and Parmesan  cheese,
stirring well; spread egg mixture over dough, leaving a  1/2-inch
margin at edges. Layer pepperoni and mozzarella cheese over  egg
mixture, and sprinkle with oregano.  Roll up dough jellyroll fashion.
Seal edges, and fold under ends.  Transfer loaf, seam side down, to an
ungreased baking sheet. Bake at  375° for 30 minutes. Cut into slices
to serve.  Cindy's Notes: I usually use a little less pepperoni --
maybe 6  ounces. I always used to have a "blow out" in the loaf as it
baked --  the cheese would break through the dough and run out onto the
baking  sheet. I've started making slits through the top of the loaf.
This  seems to reduce how often it blows out.  NOTES :
DarlingCL@aol.com  Recipe by: 1982 Southern Living Annual Recipes
Posted to MC-Recipe Digest V1 #464 by DarlingCL@aol.com on Feb 1,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 352
Calories From Fat: 100
Total Fat: 11.3g
Cholesterol: 54.8mg
Sodium: 816.4mg
Potassium: 120.8mg
Carbohydrates: 41.7g
Fiber: 1.8g
Sugar: 2.4g
Protein: 20.6g


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